Meatballs with tagliatelle and paprika sauce

Name: meatballs with tagliatelle and paprika sauce
Cook time: 40 min
Total time: 60 min
Yield: 4
Cuisine: Italian
Ingredients: 2 slice White bread; 50 ml Full Milk; 500 g minced beef; 1 tl salt; el French mustard; tl curry powder; 1 medium sized egg; tl paprika; 2 onion; 2 Red pepper; 1 toe garlic; 2 el traditional olive oil; 300 g tagliatelle pasta; 250 ml cooking cream; vegetable stock; 50 g pine nuts

Meatballs from the oven with tagliatelle paste and paprika sauce.

Ingredients

Kitchen Stuff

1 baking paper
1 baking tray
1 blender

Directions

Preheat the oven to 190 ° C. Cut the crusts of the bread. Pour the milk into a deep plate.
Bring the bread through the milk and let it soak in the plate for weeks.
Put the minced meat in a bowl and add the salt, the mustard, curry powder, the egg and paprika.
Squeeze the bread and mix through the mince. Chop the onion very finely and mix through the minced meat.
Turn balls of the minced meat the size of a good walnut. Line a baking sheet with parchment paper and place the balls on it.
Bake the meatballs in the middle of the oven for about 20 minutes until golden brown and done.
Meanwhile, chop the onion, cut the peppers into cubes and finely chop the garlic.
Heat the oil in a saucepan and fry the onion, garlic and paprika for 8 minutes.
Meanwhile, cook the tagliatelle al dente according to the instructions on the package.
Add the cooking cream and the bouillon tablet to the paprika mixture. Bring to boil.
Remove the pan from the heat and puree the mixture with the hand blender into a sauce.
Roast the pine nuts in a frying pan without butter or oil over medium heat until golden brown.
Put the pan with paprika sauce back on the heat, place the meatballs in the sauce and heat them for 5 minutes on medium heat.
Drain the tagliatelle, spread over deep plates and spoon the sauce with the balls over it. Sprinkle with the pine nuts.

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Nutrition

910Calories

Sodium41% DV979mg

Fat78% DV51g

Protein84% DV42g

Carbs23% DV70g

Fiber16% DV4g

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